Type what you have

Ingredients

• ✓ rotelle pasta
• bacon
• onion
• butter
• mushroom
• cream of mushroom soup
• sauerkraut
• salt
• pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rotelle and return to a boil. Cook rotelle uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Cook bacon in a large, deep skillet over medium-high heat until evenly browned; transfer to a paper-towel-lined plate. Stir onions into skillet; cook until translucent.
4. 4 Melt butter in a separate pan. Add mushrooms; sauté.
5. 5 Combine rotelle, bacon, onions, mushrooms, soup, and sauerkraut; season with salt and pepper. Pour into a 9x13-inch baking dish.
6. 6 Bake in the preheated oven for 45 minutes.

By JEDDY51

Ingredients

• ✓ rotelle pasta
• chicken breast
• lemon
• garlic powder
• black pepper
• chicken broth
• lemon juice
• heavy cream
• lemon zest

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place chicken in a lightly greased baking dish. Squeeze lemon over both sides of the chicken breasts and season both sides using 1 ½ teaspoons garlic powder and ¾ teaspoon pepper.
3. 3 Bake in the preheated oven until juices run clear and chicken is no longer pink inside, about 40 minutes.
4. 4 Meanwhile, in a large saucepan, season the chicken broth with the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon pepper.
5. 5 Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.
6. 6 Cut cooked chicken into bite-sized pieces and stir into cooked pasta, along with the cream and lemon zest. Cook, stirring, over low heat for 5 minutes.

By Lisa Ramos

Ingredients

• ✓ rotelle pasta
• tomato
• cucumber
• green bell pepper
• tomato juice
• green onion
• jalapeno pepper
• olive oil
• lime juice
• garlic
• salt

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rotelle pasta and return to a boil. Cook pasta, uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain.
2. 2 Combine pasta, tomatoes, cucumber, bell pepper, tomato juice, green onions, jalapeño, oil, lime juice, and garlic; season with salt and black pepper. Refrigerate for 2 hours. Toss before serving.

By JEFFANDREW

Ingredients

• ✓ rotelle pasta
• egg
• tuna
• cheddar cheese
• celery
• onion
• red pepper
• lima bean
• mayonnaise
• lemon
• paprika
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and cool.
2. 2 In a large bowl, combine pasta, eggs, tuna Cheddar cheese, celery, onion, roasted red pepper, and lima beans. Whisk together mayonnaise, lemon juice, and paprika. Season with salt. Pour dressing over pasta mixture, and mix together.

By Laurie & Roger

Ingredients

• ✓ rotelle pasta
• butter
• all-purpose flour
• whole milk
• mustard
• salt
• white pepper
• hot pepper sauce
• pepperjack cheese
• cheddar cheese
• parmesan cheese
• bread crumb
• chili powder

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. 3 In a large saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook, stirring, 1 minute. A little at a time, whisk in milk, mustard, salt, pepper and hot sauce. Bring to a gentle boil, stirring constantly. Boil 1 minute, then remove from heat and whisk in pepperjack, Cheddar and Parmesan until smooth. Stir in cooked pasta and pour into shallow 2 quart baking dish.
4. 4 Melt remaining 2 tablespoons butter. Stir in bread crumbs and chili powder. Sprinkle over macaroni mixture.
5. 5 Bake in preheated oven 30 minutes. Let stand 10 minutes before serving.

By HYPERPUPPY

Ingredients

• ✓ rotelle pasta
• broccoli
• carrot
• tomato
• black olive
• pepperoni
• parmesan cheese
• salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotelle at a boil until tender yet firm to the bite, about 12 minutes. Drain.
2. 2 Combine rotelle, broccoli, carrots, tomatoes, olives, pepperoni, and Parmesan cheese in a large bowl; pour ½ dressing over salad and toss to coat. Cover the bowl with plastic wrap; refrigerate, 8 hours to overnight.
3. 3 Pour remaining ½ dressing over salad when ready to serve; stir.

By cdastolip9

Ingredients

• ✓ rotelle pasta
• vegetable oil
• rump roast
• onion
• garlic
• water
• beef broth
• tomato
• mixed vegetable
• celery
• mushroom
• oregano
• thyme
• basil
• parsley
• cayenne pepper

Instructions

1. 1 Heat oil in a large pot over medium heat.
2. 2 Trim fat from roast and cut into 1-inch cubes. Place meat into hot oil in the pot. Add onion and garlic; cook and stir until meat is browned and onion is tender, 5 to 7 minutes.
3. 3 Pour in water, broth, and tomatoes. Stir in mixed vegetables, celery, and mushrooms. Season with oregano, thyme, basil, parsley, and cayenne; bring to a boil. Reduce heat, cover, and simmer for 1 hour 15 minutes.
4. 4 Stir pasta into soup; cook until tender, about 10 minutes.

By Kathy S

Ingredients

• ✓ rotelle pasta
• olive oil
• olive
• oregano
• parsley
• green onion
• chickpea
• red wine vinegar
• parmesan cheese
• salt
• pepper

Instructions

1. 1 Bring a large pot of salted water to a boil, add pasta and cook until al dente, 9 to 12 minutes. Drain and rinse under cold water. Set aside to cool.
2. 2 As the pasta is cooking, heat olive oil in a large skillet over medium-low heat. Add olives, oregano, parsley, green onions, and chickpeas. Reduce heat to low; cook for about 20 minutes. Set aside to cool, 10 to 15 minutes.
3. 3 Transfer chickpea mixture to a large bowl; add pasta and toss. Stir in vinegar, grated Parmesan cheese and season with salt and pepper. Cover and refrigerate, 8 hours to overnight.
4. 4 When ready to serve, taste for seasoning and add more vinegar, olive oil, salt, and pepper if desired.

By Anita Hughes

Ingredients

• ✓ rotelle pasta
• spiral pasta
• broccoli
• carrot
• tomato
• bell pepper
• cauliflower
• onion
• mushroom
• cheddar cheese
• mozzarella cheese
• olive
• italian dressing

Instructions

1. 1 Combine all ingredients except the dressing in large bowl. Add dressing; toss well. Serve chilled or at room temperature.

By Wish-Bone

Ingredients

• ✓ rotelle pasta
• chicken breast
• vegetable oil
• salt
• carrot
• mushroom
• broccoli
• cauliflower
• water
• green onion
• soy sauce
• sesame oil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place in large bowl with chicken.
2. 2 In large skillet or wok, heat 1 tablespoon oil. Cook carrots with 1/4 teaspoon salt until tender-crisp, 3 to 5 minutes. Remove carrots, place in bowl with chicken and pasta. Add 2 tablespoons oil to wok and cook mushrooms with 1/4 teaspoon salt until tender, 5 minutes. Remove mushrooms and place in bowl.
3. 3 Add 2 more tablespoons oil to wok, stir-fry broccoli, cauliflower and onion until coated with oil. Add 1/2 teaspoon salt and 1/4 cup water, cover and cook 5 to 10 minutes, until tender-crisp, stirring occasionally. Remove vegetables with slotted spoon and toss with pasta and chicken.
4. 4 Mix in green onions, soy sauce and sesame oil, adjusting soy and sesame to taste. Serve warm or cold.

By Charee Peck

Ingredients

• ✓ rotelle pasta
• parmesan cheese
• flat-leaf parsley
• orange mini bell pepper
• yellow mini bell pepper
• red fresno chile pepper
• jalapeno pepper
• white sugar
• chicken stock
• tomato sauce
• black pepper
• salt
• zucchini
• garlic
• anchovy
• green onion
• olive oil

Instructions

1. 1 Bring a large pot of salted water to a boil.
2. 2 Place heavy skillet over medium heat and pour olive oil into hot skillet; add green onions and anchovy fillet. Cook and stir until anchovy breaks down and green onions are tender, 2 to 3 minutes. Add garlic to skillet and cook until translucent, about 1 minute.
3. 3 Stir zucchini into green onion mixture; cook, stirring occasionally, until zucchini slices just start to become tender, about 2 minutes. Sprinkle with salt and black pepper; cook until zucchini centers start to change color to slightly green, 1 to 2 more minutes.
4. 4 Pour tomato sauce and chicken stock into skillet. Reduce heat to low; add sugar. Mix jalapeno, Fresno, yellow mini pepper, and orange mini pepper rings into mixture. Bring sauce to a simmer and reduce heat to low.
5. 5 Pour rotelle pasta into boiling water and cook, stirring often, until pasta is still slightly firm, about 7 minutes. Drain and let pasta stand for 2 minutes.
6. 6 Bring sauce to a boil; stir in rotelle pasta. Reduce heat to medium. Cook, stirring often, until pasta, zucchini, and peppers are tender, 2 to 3 more minutes. Taste and adjust levels of salt and black pepper. Mix in about 1 1/2 teaspoon parsley. Serve in bowls and top with Parmigiano-Reggiano cheese and remaining 1/2 teaspoon parsley.

By John Mitzewich